I use deep rectangular bread loaf pan 23/11cm
I am very grateful to the Chef Ivelina Ivanova for this absolutely fantastic recipe, for the inspiration she gave me and I still have! I attended her classes in Italian cuisine. The course was one of the best and most meaningful I’ve ever attended. I’ve changed some small details in the recipe. In the original one, Grana Padano cheese is used. I replaced it with Cheddar (available to me). I recommend using hard, aromatic cheese. I baked the bread in a bread loaf pan, which again is my idea – it was successful.
Products for the dough:
2 cups white flour, sifted
50 g of fresh yeast
1 teaspoon salt
200 ml of fresh milk
2 tbsps. olive oil (I use that of the tomatoes, see the filling)
a pinch of sugar
Products for the filling:
200 g Cheddar cheese, grated
140 g dried tomatoes with capers in olive oil – drained of olive oil and sliced
½ garlic head, minced
2-3 tbsps. fresh basil (maybe more), chopped
In a bowl, I mix all the ingredients for the filling.
Dissolve the yeast in the lukewarm milk and sprinkle with a pinch of sugar. I wait for it to activate.
In a wide bowl, I put the flour; I make a well in the middle where I pour the ready yeast mixture. On the periphery, I add the other products. Knead soft and elastic dough.
I let it rise in a greased bowl.
Roll it by hand on a greased surface. I have to get a rectangular filo sheet with 0.5 cm thickness.
Sprinkle the whole filo sheet with the filling. I roll it in its length to get a tight roll (the edge stays beneath).
On both ends of the roll, leave 1 cm uncut, and make cuts with scissors along the remaining length, making a 2 cm deep groove. Turn the edges gently in opposite directions (to get S) and clench them a little (shove them under the bread roll).
Put the bread roll in rectangular bread loaf pan on greased baking paper and let it rise for a second time.
Bake in a preheated oven at 180ᴼC until golden brown.